Tantanmen Ramen with Sesame Broth and Spicy Pork

What you need

• 2 tsp sesame oil
• 150 g (5 oz) ground pork
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp chili bean paste, doubanjiang
• 1 tbsp soy sauce
• 1 tbsp sake
• 600 ml (2 1/2 cups) chicken stock
• 2 tbsp sesame paste, Japanese neri goma or tahini
• 240 g (8 oz) fresh ramen noodles
• 2 baby bok choy, halved lengthwise
• 2 scallions, thinly sliced
• 2 tsp chili oil, plus more to taste
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the sesame oil in a deep pan over medium-high heat.

2. 2

   Add the pork and break it up with a spoon. Fry until browned and slightly crisp at the edges, 5-6 min.

3. 3

   Stir in the garlic and ginger and cook for 30 seconds.

4. 4

   Add the chili bean paste and stir for 1 min until the oil turns red.

5. 5

   Pour in the soy sauce and sake. Cook until the liquid has almost evaporated.

6. 6

   Scoop half of the pork onto a plate for topping and keep it warm.

7. 7

   Pour the stock into the pan and bring it to a boil, then lower the heat to a simmer.

8. 8

   Whisk in the sesame paste until fully dissolved, then simmer for 5 min. Taste and add salt if needed.

9. 9

   Meanwhile, bring a large pot of water to a boil. Cook the noodles for 1 min less than the package says, adding the bok choy for the last minute.

10. 10

    Drain the noodles and bok choy well and divide between 2 deep bowls.

11. 11

    Ladle the hot broth over the noodles. Top with the reserved pork, bok choy and scallions.

12. 12

    Finish each bowl with 1 tsp chili oil. Serve at once.

Imported from tastelist.sk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.